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TEQUILA CHEESE SMOTHERED PORK SANDWICH

Tequila Cheese Smothered Pork Sand 716x483 TEQUILA CHEESE SMOTHERED PORK SANDWICH
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INGREDIENTS:

LIME PICKLED ONION

1/2 Cup half-moon sliced red onions
1/4 Cup fresh lime juice
1/2 Tbsp. Kosher salt

PORK MEAT

1/4 lb. boneless pork chop
1 Tbsp. lime juice
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/2 Tbsp. olive oil

QUESO FUNDIDO

1/2 Tbsp. olive oil
2 Tbsp. white onion, chopped
1 medium garlic clove, minced
2 Tbsp. tomato, chopped
1 Tbsp. pickled jalapeños, chopped
1/8 tsp. ground white pepper
2 Tbsp. Supremo® Mexican Style Crema from V&V SUPREMO®
7 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
1/4 Cup tequila

SANDWICH

2 Tbsp. unsalted butter
4 slices Texas toast bread
2 Tbsp. lime pickled red onions
2 Tbsp. pickled jalapeños, chopped
2 Tbsp. chicharrones

GARNISH

2 Tbsp. cilantro, chopped
2 Tbsp. chicharrones
lime wedges

Method of Preparation

  1. FOR THE LIME PICKLED RED ONION: Place sliced onion in a bowl, add lime and salt. Stir to mix well. Let sit for 15 minutes. Drain onions and set aside.
  2. FOR THE PORK CHOP: Season each side of the pork chop with lime juice, salt, black pepper, onion, and garlic powder. Set aside.
  3. Preheat a pan for 1 minute over medium heat. Add ½ Tbsp. oil and heat for 1 minute. Place pork chop in the pan. Cook for 3 minutes on one side. Flip pork chop. Cover the pan with a tight-fitting lid and continue to cook for 3 more minutes. Remove from the pan and cut into small bite-size pieces. Divide meat into 2 portions. Keep warm and set aside.
  4. FOR THE TEQUILA FUNDIDO: Preheat small nonstick pan with olive oil for 1 minute over medium heat, sauté onion for 1 minute. Add garlic and sauté for 30 seconds. Mix in tomato, pickled jalapeño, white pepper, Mexican Crema, and 3 oz. Shredded Chihuahua® Quesadilla Cheese. Mix well and cook for 4 minutes, stirring constantly until melted. Stir in Tequila and turn heat to low. Continue to cook for 8 minutes. Keep warm, and set aside.
  5. To assemble: Preheat small nonstick pan with olive oil for 1 minute over medium heat. Melt 1 Tbsp. butter. Place 2 slices of bread. Divide remaining cheese in half. Add 1/4 cup of cheese evenly on top of one bread slice. Add 1 portion of the cooked pork, 1 Tbsp. pickled onion, 1 Tbsp. pickled jalapeños, 1 Tbsp. chicharrones, add 1/4 cup of cheese, top with the other piece of bread. Turn the heat up to medium-low and let the sandwich cook on one side until lightly crisp. Flip and repeat until all remaining cheese has melted and both sides are golden brown and toasty.
  6. Plate grilled cheese sandwich and top with half amount of the tequila queso fundido cheese. Garnish with about 2 Tbsp. pickled red onion, cilantro, chicharrones and lime wedges.
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